Calde Verde Soup.jpg

Caldo Verde Soup

Caldo verde originated from the Minho Province in northern Portugal. Today, it is a traditional national favorite that has spread across the nation and abroad. This recipe makes 6-8 servings and is perfect served with Portuguese rolls.


  • Olive oil

  • 1 medium onion, diced

  • 1 clove of garlic, minced

  • 1/4 tsp red pepper flakes

  • Salt

  • 4 medium potatoes, peeled & cut into 1/2 inch cubes

  • 3 cups chicken broth

  • 6 cups water

  • 1/2lb chourico (1 link), peeled and sliced

  • 1/2 lb kale, julienned


  1. In a large saucepan -heat olive oil, then add onion and garlic and sautee about 3 minutes.

  2. Add potatoes, chicken stock, water, and crushed red pepper, salt to taste to the saucepan.

  3. Bring the mixture to a boil, then let it simmer for 30 minutes.

  4. After 30 minutes, potatoes should have softened enough that you can use a hand masher or food processor to puree.

  5. When potatoes are smooth, add chourico and let simmer about 10-15 minutes to infuse the chourico flavor.

  6. Rinse and julienne the kale and add to the soup. Let kale simmer 5-10 minutes, or until tender.

  7. Serve soup with Portuguese rolls.